The Perfect Blueberry Muffin Recipe

8 Sep 2015

A nutritious and delicious snack of all times!

Summary

Yield	Muffins
Prep time	1 hour
Cooking time
Total time	1 hour

Description

Took me quite some time to perfect a blueberry muffin. So we have a stack of high quality yogurt we bought at 75% off (made sure expiry date is still okay), and I did not want it to spoil. I decided to try to use it for blueberry muffin. To make it into a more complete breakfast I added some oatmeal. Another ingredient that made this more nutritious is the use of coconut sugar we bought during an Agri show made by the local farmers.

Here is how it goes…

Ingredients

1 1⁄2 c

all purpose flour

2 t

baking soda

1 t

baking powder

1 c

oatmeal

1⁄2 t

salt (optional)

1⁄2 c

melted butter

3⁄4 c

coconut sugar

1 1⁄2 c

yogurt

eggs (each lightly beaten)

1 t

vanilla extract (optional)

1 t

lemon juice (or calamansi juice/sour citrus)

1 c

blueberry (fresh or frozen)

Instructions

Preheat oven to 200 degrees C.

In mixing bowl, sift the flour along with baking soda and baking powder. Add in oatmeal and salt if using. Stir to mix. Set aside.

In a separate bowl, mix together the meted butter, coconut sugar, yogurt, eggs, vanilla extract if using and lemon/sour citrus juice. Beat by hand using a whisk until well mixed without the clump of sugar.

Pour wet ingredients into dry and mix using a spatula just until well mixed. Do not over-mix or you will end up with a tough muffin.

Gently fold in blueberries up until somewhat evenly distributed in the batter. Again, do not over-mix.

Spoon the prepared batter in a muffin cup. You can opt to use muffin paper to lay over it.

Bake up to 45 minutes (depending on your oven’s heat. I used gas oven). Test doneness by poking a toothpick or barbecue stick down to the bottom of the muffin. Check this after 30 minutes. When the stick comes out clean, your muffin is done.

Enjoy!

Off to school and bring this for our daughter's snack!